Sheera Korma

Friday, 17 April 2009 11:42 W.J.Pais North Indian Cuisine - North Indian Sweets

Ingredients

Quantity	Measure	Ingredients	Description
50	Grammes	Almonds	blanched and slivered fine
A	Few	Cardamom Powder
50	Grammes	Charoli Seeds	charoli nuts blanched
200	Grammes	Dates	dried dates sliced with the help of a nutcracker and soaked in water to soften.
A	Little	Kesar/Saffron	A few threads of kesar or saffron threads soaked in a spoonful of warm water. Optional.
A	Little	Mace Powder/Javitri
2	Liter	Milk	Whole, un-skimmed - the cream retained
50	Grammes	Pista	shelled and slivered
100	Grammes	Raisins	preferably sweet, not sour, soaked in water, with stems removed
500	Grammes	Sugar
50	Grammes	Vermicelli	roasted and broken into tiny pieces

Method

Bring the milk to a boil, keep stirring so cream does not form. While the milk is boiling roast vermicelli, to a light golden brown and break into small pieces, and keep aside.

Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time till the milk thickens to almost half of the original quantity

Add the vermicelli gently so that it does form lumps. Keep stirring till the vermicelli is cooked. Add the ground spices and kesar, stirring all the time. Take off the stove. Serves four or more. To serve -- Fill small individual bowls with the sheer khorma. Sprinkle chopped dried fruit and serve hot.

Note: All preparations for the sheer which do not entail soaking in water, can be made a day in advance, as cooking only begins after the Eid moon has been sighted.